No discussion of Punjabi cuisine is complete without mentioning paneer. Paneer Pasanda is a famous and regal dish from North India, particularly Punjab, often prepared for feasts and festivals. Its rich, spicy flavor and creamy gravy contribute to its immense popularity.
Today, we bring you a unique and homely recipe for Punjabi Paneer Pasanda, easily recreated in your kitchen to impress your guests. The highlight of this dish is its onion-cashew based gravy, which imparts a royal flavor.
Ingredients
For Paneer Pasanda:
- Paneer – 1¼ cups (cubed)
For the Gravy:
- Onions (sliced) – 1 cup
- Oil – for frying and cooking
- Red chili powder – 1 tsp
- Garam masala – ½ tsp
- Whisked yogurt – ¾ cup
- Salt – to taste
For the Onion Paste:
- Chopped onions – 1 cup
- Garlic cloves – 5
- Chopped ginger – 1 tsp
- Cashews – 2 tbsp
- Water – 1 cup (for boiling)
For Garnishing:
- Fresh cilantro – 2 tbsp (finely chopped)
Method for Making Paneer Pasanda
1. Preparing the Onion Paste:
The true flavor of Paneer Pasanda comes from its onion-cashew paste. In a wide non-stick pan, combine chopped onions, ginger, garlic, and cashews with 1 cup of water. Boil over medium heat for about 8 minutes.
Once cooled, blend the boiled ingredients in a mixer to a smooth paste. Set aside.
2. Preparing the Gravy:
- Heat sufficient oil in a deep pan. Add sliced onions and deep fry until golden brown.
- Remove the fried onions and place them on tissue paper to drain excess oil. Then blend them in a mixer to make a smooth paste.
- Heat 2 tbsp of oil in the same pan and add the prepared onion-cashew paste. Sauté for 2 minutes.
- Add red chili powder and garam masala. Cook over low heat for one minute.
- Add the whisked yogurt and cook for 1 minute over low heat, stirring constantly.
- Add the fried onion paste, salt to taste, and ½ cup of water. Mix well and cook for 2-3 minutes over medium heat.
3. Adding the Paneer:
- Once the gravy is ready, gently add the paneer cubes, ensuring they don't break.
- Cover and cook for 2 minutes over medium heat, allowing the paneer to absorb the spices.
4. Garnishing and Serving:
- Garnish with finely chopped cilantro.
- Serve hot Paneer Pasanda with naan, tandoori roti, paratha, or jeera rice.
Some Special Tips and Suggestions:
- Always whisk the yogurt and add it to the gravy at room temperature to prevent curdling.
- If the paneer is taken from the refrigerator, soak it in warm water for 5-10 minutes before using it. This will make it softer and juicier.
- For a richer flavor, almond paste can sometimes be used instead of cashew paste.
- For extra spice, green chili paste can be added along with the onion paste.
Paneer Pasanda is a dish rich in both flavor and aroma. Each bite leaves a royal feeling on your palate. Be sure to try it on festivals, for hospitality, or any special occasion, and give your family and friends the joy of a restaurant-style delicious dish at home.
